について Soup Curry (Sapporo-style)
Sapporo specialty — thin spiced curry broth with chicken and vegetables
How to Make Soup Curry (Sapporo-style) (Traditional & Healthy Version)
Soup Curry (Sapporo-style), known as 'Sūpu Karē' (スープカレー) in Japan, is a vibrant and aromatic dish originating from Sapporo, the capital city of Hokkaido. Unlike traditional Japanese curries, this version is characterized by its light yet flavorful broth, an abundance of seasonal vegetables, and tender chicken leg simmered to perfection. The soup is infused with a carefully balanced blend of spices, dashi, and umami-rich ingredients, making it both comforting and invigorating. A cherished specialty, Soup Curry reflects Hokkaido’s rich agricultural heritage, using locally grown produce such as pumpkin (kabocha), bell pepper, and eggplant, making each bowl a colorful celebration of the season. The dish is not only visually appealing but also offers a complex taste profile, featuring layers of spice, sweetness from vegetables, and depth from chicken and dashi. In Sapporo, Soup Curry is a popular meal for lunch or dinner, often enjoyed in cozy eateries during the chilly months. Its warming nature and nutrient-dense ingredients make it a smart choice for health-conscious food lovers seeking an authentic taste of Japanese home cooking.
材料(1 large bowl with assorted vegetables and chicken leg分)
- 2 pieces Chicken leg (bone-in, skinless) (toriniku)
- 1 medium Onion (finely chopped)
- 1 small Carrot (cut into sticks)
- 100 g Kabocha (Japanese pumpkin) (sliced)
- 1 small Eggplant (cut lengthwise)
- 1/2 Bell pepper (red or yellow) (sliced)
- 6 Cherry tomatoes (whole or halved)
- 3 cups Dashi stock (kombu & katsuobushi based)
- 1.5 tbsp Curry powder (mild Japanese blend)
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Soy sauce (shoyu)
- 1 tbsp Olive oil (or canola oil)
- to taste Salt & black pepper
- 2 small servings Cooked Japanese rice (for serving, optional) - オプション
作り方
- 1
Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, sautéing until fragrant and translucent.
5 minutes
Stir frequently to avoid burning the aromatics.
- 2
Add chicken legs and lightly brown on all sides. Season with a pinch of salt and pepper.
3 minutes
Browning adds depth of flavor to the broth.
- 3
Sprinkle in the curry powder and sauté gently until the spices release their aroma.
2 minutes
Do not burn the spices; reduce heat if needed.
- 4
Pour in the dashi stock and soy sauce, scraping the bottom of the pot. Bring to a gentle simmer.
2 minutes
Deglazing ensures all umami flavors are incorporated.
この料理が健康的な理由
This Japanese Soup Curry recipe uses minimal oil, emphasizes lean protein, and incorporates a colorful array of vegetables for optimal nutrition. The clear, spice-infused broth is lighter than traditional curry gravies, making it a lower-calorie alternative that still delivers bold flavor. The customizable nature of the dish allows for even further reductions in calories or sodium if desired.
Soup Curry (Sapporo-style) is rich in lean protein from chicken, fiber from a variety of seasonal vegetables, and healthy fats from a moderate use of olive oil. The inclusion of kabocha, carrots, and bell pepper provides vitamin A, vitamin C, potassium, and antioxidants, while dashi stock adds minerals and umami without extra calories. This dish is naturally low in saturated fats and can be enjoyed as part of a balanced diet.
プロのヒント
- 💡Tip 1: Lightly char vegetables like kabocha and bell pepper before adding to the broth for extra flavor.
- 💡Tip 2: Use homemade dashi for the richest umami taste.
- 💡Tip 3: Garnish with shiso, mitsuba, or a wedge of yuzu for a refreshing finish.
保存と提供
Store leftover Soup Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of dashi if needed to refresh the broth.
最適な提供方法: Lunch
栄養成分
| 栄養素 | 100gあたり |
|---|---|
| エネルギー | 130.0 kcal |
| タンパク質 | 8.0 g |
| 炭水化物 | 16.0 g |
| 総脂質 | 4.0 g |
| 食物繊維 | 3.0 g |
